corn bread

From Gourmet, November 1997, recipe republished on Epicurious.com 1½ loaves corn bread, cut into ½-inch cubes 2 cups pecans, toasted 7 leeks (about 1 pound; white and pale green parts only), halved lengthwise then cut crosswise into ½-inch pieces 6 tablespoons unsalted butter 3 celery ribs, chopped Salt and ground black pepper ½ pound sweet Italian sausage, casings removed 2 cups fresh or unthawed frozen cranberries ¼ cup sugar ½ cup packed fresh flat-leaf parsley, chopped 2 cups chicken stock Preheat the oven to 325°F. Bake the corn bread in 2 large shallow baking pans until just dry, about 20 minutes. Transfer half of the corn bread to a large bowl. In a bowl of cold water, wash the leeks...